Easy, Flaky Breakfast Biscuits – Take 2 – a delicious recipe with All-purpose, Sugar, Baking Powder, Salt, Butter, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 450 F.
2
Place all the dry ingredients (flour through salt) in a large bowl; mix well. Cut 1/3-cup of the cold butter into very small pieces, and then add it into the flour mixture. Cut the butter into the flour, using a pastry cutter or fork. Add the milk to the flour mixture, stirring just until incorporated.
3
Turn the dough out onto a floured surface and fold it over on itself a couple of times. Gently pat the dough out to a 3/4-inch thickness. Cut the biscuits using a 2-inch biscuit cutter or glass drinking glass.
4
Place biscuits onto a Silpat or parchment paper lined baking sheet. Bake for 9 minutes. Remove from oven. Melt the leftover butter, and use a pastry brush to liberally brush each biscuit with it.
457
kcal
Calories
25
g
Fat
51
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 2 Tablespoons Granulated Sugar, 4 teaspoons Baking Powder, 1 teaspoon Salt, and more.
Yes, Easy, Flaky Breakfast Biscuits – Take 2 falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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